Welcome!!!! Or, for some of you shall I say “Welcome Back”!! May I present to you Miss Allie’s Kitchen 2.0! I’ve been working hard over here, gearing up for this day to begin my journey of sharing my favorite recipes from my kitchen to yours. I won’t waste time (we’ve got a meal to cook!), but I’d love for you to check out the inside scoop on my kitchen here, and if you want to read more about me, please check out my bio here.
You may wonder why I decided to relaunch Miss Allie’s Kitchen now? Why this day? Why even bother?
I’m a big believer in timing. When I began Miss Allie’s Kitchen in 2014, I was in need of an outlet. Miss Allie’s Kitchen was more about expressing thoughts, and I then went through a time where resources like space to cook and time to devote were sparse, so I took a hiatus. It wasn’t the right time.
I realized I have a true passion for feeding those around me and sharing recipes. I’m glad for the previous blogging experience, but I’ve really done my homework this time. Here I stand (rolling pin in hand) ready to begin, again.
Oh, and I promised to tell you why I’ve decided to re-launch now. I’m fortunate to come from a VERY large family. In fact, I have about 40 first cousins (yes, I’m Irish). Unfortunately, I have never had the chance to meet my maternal or paternal grandmothers, but I have been blessed to listen to countless stories about them my entire life. One, Mom-mom Marie (paternal side), an enthusiastic mother of 12, beloved by all, constantly surrounded by friends and family, had a tendency to burn toast (so I’m told). The other, Grandma Alice (maternal side), a courageous single mother of 6, juggler of 3 jobs, and an avid reader, was a fantastic cook.
Both of my parents still rave about Alice’s food; particularly my dad because he grew up eating quite a bit of burnt bread before he met my mom. She was a simple cook, but what she made, she made well.
June is my Grandma Alice’s birthday month (mine, too!). Hence, I chose to reopen Miss Allie’s Kitchen this month to honor her. So here I am, cooking one of her favorites, Pot Roast, all for Alice. With my own twist, of course.
This roast is a spin-off of a classic. It creates a marriage between a traditional Pot Roast and its peppery cousin: Mississippi Pot Roast. The best part – you make it in your crockpot.
You’ll start by heating a pan on high. You’re going to put a sear on that meat. I really like a nice chuck roast because the fat tends to be pretty well marbled and you don’t need to add a lot of excess to add moisture.
Next, make your dredge for the roast: mix together the almond meal, salt, and pepper.
Rub the dredge all over the meat, and pour your olive oil in the pan. Place the meat, one side down in the hot pan, and create a nice, brown sear on each side.
Remove your meat from the pan and stick it into your trusty crock pot. Next, you’ll pour the apple cider vinegar in the pan, just to deglaze, and make sure all of the browned bits stay incorporated.
When the pan is deglazed, or all of the brown bits are loosened, pour the ACV (apple cider vin) mixture into a small bowl with the applesauce, mustard, dill, and paprika.
Side note: Don’t fret if your almond meal dredge is a bit thicker than a typical flour dredge. Its purpose is to provide texture and thickness, which will happen in the slow cooking process.
Place the whole pepperoncini on top of the meat, turn the slow cooker on low.
You’ll then want to pour the applesauce mixture over the meat. The apple sauce acts in place of butter, and the dijon acts in place of mayo! The butter and mayo are typical of a traditional Mississippi pot roast; I’m so pleased with the flavor the applesauce and dijon bring while adding the needed moisture. Cover and let this cook for 8 hours on low.
When you’re ready to serve this, pull the meat and set it on a platter. Place a strainer over a saucepan and pour the juice from the crock pot in the pan to reduce on high for a few mins until it resembles a thin gravy or Au jus. To accompany, I roasted some sweet potatoes and zucchini.
I like this served Family Style with a big boat for your “gravy”. I’m imagining Grandma Alice would have, too.
Thanks so much for reading and I hope you’re es excited as I am for all of the new recipes to come!!!!
- 1 boneless chuck roast (3 to 4 lbs.)
- 1/4 cup almond meal
- 1/2 Tsp. of salt
- 1/2 Tsp. of pepper – more can be added to taste
- 2 Tbsp. olive oil
- 1 jar (about 10) of pepperoncini
- 4 Tbsp. applesauce
- 1 Tbsp. dijon mustard
- 2 Tsp. apple cider vinegar
- 1/4 Tsp. dried dill
- 1/8 Tsp. paprika
- Heat olive oil in a large pan or skillet on medium high.
- Mix almond meal, salt, and pepper together.
- Rub the almond meal mixture on the roast.
- Place the dredged roast in the skillet and brown each side.
- Remove the roast from the pan.
- Place it in the crockpot with the pepperoncini (make sure to drain them first).
- Heat your pan back up <g class=”gr_ gr_322 gr-alert gr_gramm gr_run_anim Grammar multiReplace” id=”322″ data-gr-id=”322″>on</g> medium high and pour in the apple cider vinegar.
- Deglaze the pan, or wait until the browned bits are loosened.
- Pour the cider vinegar <g class=”gr_ gr_323 gr-alert gr_gramm gr_run_anim Grammar multiReplace” id=”323″ data-gr-id=”323″>in</g> a bowl with applesauce, dijon, and spices. Mix.
- Pour the liquid mixture over the meat in the crockpot.
- Let this cook for 8 hours on low.